The best one bowl Vegan Chocolate Chip Skillet Cookie that’s moist, gooey, chewy, gluten-free and flourless. This is a simple and easy one-bowl dessert recipe that you will make over and over again because it’s so quick and hassle-free.
I really fancied cookies recently but didn’t want the effort of making several cookies, flattening out the cookie dough, baking one batch after another etc- just wanted to do it all in one go to keep it nice and simple, because I’m lazy like that! Though if you prefer to make more, my almond flour cookies are pretty much like this one but without the skillet.
What I love about this recipe
It’s a skillet cookie with no egg and dairy-free too of course. Usually cast iron skillet chocolate chip cookies contain egg whereas this one is a completely plant-based recipe and contains plant-based protein, an added bonus!
It’s super easy because there’s no rolling, no cookie dough ball-shaping or scooping, no waiting around for a batch to be baked so you can add the next one and you can just spoon it out directly from the pan.
Crisp edges and cracked top, gooey centre with melty chocolate chips and sheer decadence throughout.
Questions about Vegan Chocolate Chip Skillet Cookie Recipe
How to make vegan chocolate chip skillet cookie?
To make this chocolate chip skillet cookie you will need to combine almond flour with coconut sugar and baking soda. When mixed, add rapeseed oil or other flavourless oil, vanilla extract and a flax egg. Mix into dough. Fold in dark chocolate chips and press into a greased 8 inch cast iron skillet. Bake in the oven at 180°C for 20 minutes until edges and top and golden and crisp.
How do you store cast iron skillet cookie?
Ideally this is best eaten on the day, but should you have any leftovers, you can store the skillet cookie in an airtight container at room temperature for 2 days or in the fridge for up to 5 days, though the texture may change slightly if not reheating in the oven, which you can do for a couple of minutes just before serving again.
Can I freeze Vegan Chocolate Chip Skillet Cookie?
The skillet cookie can be frozen but must be removed from the skillet beforehand. When cooked, allow to cool and remove the cookie carefully and transfer to an air-tight container. Can be cut into slices before being taken out from the skillet though if the skillet is small it may not be necessary. Can be frozen for 2-3 months.
Vegan Chocolate Chip Skillet Cookie Substitutions
- Almond flour can be subbed with coconut flour in a 50/50 mix. Oat flour can also be used, but should be in combination with another flour to retain a moist, chewy texture. If you are not gluten-free then other flours such as wheat can also be used instead.
- Chocolate chips can be omitted if you prefer without or replaced with dried fruit, nuts or coconut chips.
- Replace the rapeseed oil with any other oil, preferably a flavourless one.
- Use peanut butter instead of the oil. Or any nut butter can be used instead of peanut butter.
Save for Later
If you don’t have time to cook this now, click on any image on this page to add it to your Pinterest list. Fancy more inspo? Come see me on Pinterest for breakfast, lunch, dinner and dessert ideas.
This skillet cookie is…
- One-bowl dessert
- Made with almond flour
If you like this recipe…
Here are some other recipes to try:
Made this Recipe?
If you had a go at this skillet cookie, be sure to give me a shout on Instagram at @food_flaneur so I don’t miss out on your creations and give your post some love!
Vegan Chocolate Chip Skillet Cookie
- 80 g coconut sugar
- ½ tsp baking soda
- 100 g almond flour
- 50 g chocolate chips
- 3 tbsp rapeseed oil
- 1 tsp vanilla extract
- 1 flax or chia egg 1 tbsp ground flax or chia + 3 tbsp water
- Pinch salt
- Preheat oven to 180°C.
- Combine all dry ingredients.
- Add the wet ingredients.
- Add the wet to the dry and mix until well incorporated.
- Fold in chocolate chips.
- Press into a greased 8 inch cast iron skillet.
- Bake for 20 minutes.
- Allow to cool slightly before serving. Extra delicious with vegan ice cream.